Dinner With Daddy

Easy Turkey Empanadas     Time:  Prep: 10 minutes   Cook: 20 minutes   Total Time: 30 minutes     Ingredients:     2 rolls Pie Crust   1 lb. Ground Turkey   1Medium Onion chopped fine   1 Bell Pepper chopped fine   3 cloves garlic minced   1 tsp Ground Cumin   1tsp Chili Powder   1 tsp salt   1 tsp pepper   1 tsp oregano   1 can tomato paste   2 tsp olive oil   1 egg yolk     Directions:   On cutting board, roll pie crust out flat.  Using a 4 in diameter circle (I used a large mug), press out as many circles as possible.  (I was able to get 5 circles from each crust)   Repeat with second crust   Place circles in refrigerator while you prepare the filling.   In a large skillet over medium heat, brown turkey.  Drain and transfer to a bow...

Happy International Carbonara Day! If you are looking for something quick and easy for dinner tonight, you are in luck.  Today is International Carbonara Day.  Carbonara is probably one of the easiest meals I've ever made.  As a matter of fact I made it for lunch today in honor of the holiday. The garlic is an American addition to the dish.  In Italy the garlic is rarely, if ever used in this dish. Pasta Carbonara Recipe Time: Prep: 10 mins.  Cook: 10 mins  Total time: 15 mins Ingredients: 2 Eggs + 2 Egg yolks 1/3 Cup Pecorino Romano Cheese 2 Cloves Garlic, finely chopped. (optional) 4 oz. Pancetta 1 lb. spaghetti 2 tablespoons Olive oil Salt and Pepper to taste Directions: Put on 4 qts salted water on to boil for spaghetti. In a mixing bowl, whisk together eggs, egg yolks, cheese, and pepper. In a large skillet over medium heat add Olive oil, and pancetta.  Cook until pancetta starts to crisp on edges, ...

Prep time: 30 mins.  Cook time: 30 mins.  Total Time: 60 mins. Ingredients                 4 boneless skinless chicken breast halves                 4 slices ham or prosciutto                 4 slices gruyere cheese                 1 cup all purpose flour                 ½ teaspoon salt                 ½ teaspoon pepper                 2 eggs                 ¼ cup...

Stuffed Portobello Mushrooms Serves 3-4 Time: 40 minutes; 10 minutes prep, 30 minutes cooking About 180 calories per mushroom     1 Medium Onion, chopped 4 Cloves Garlic, minced 1 Medium Tomato, chopped 1 Small Zucchini, diced small ¼” 1 lb Ground Turkey ¼ cup Italian Bread Crumbs, divided ¼ cup grated parmesan cheese 6 Lg Portobello Mushrooms 3 TBS Olive Oil     Preheat oven to 375°. In a large skillet, brown turkey, drain and set aside.     In another skillet sautee onions and garlic in olive oil until onions are soft, about 5 minutes. Add tomato and zucchini and sautee another 3 or 4 minutes until zucchini begins to become translucent.   Add feta cheese and bread crumbs and stir, reserve 2 or 3 tablespoons of the bread crumbs on the side. Incorporate the turkey with the vegetables and mix well. Remove stem and ribs from mushrooms with a spoon and place mushrooms on a foiled baking sheet. Scoop equal ...

Time:   1 Hr. 30 Mins. 15 Mins. Prep 1 Hr. 15 Mins. Baking   Ingredients:   1 ½ Cups Splenda or Equal (they sell the one that measures like sugar) 3 Tbsp. Corn Starch ¼ Tsp. Salt 1 Tsp. Vanilla Extract Juice of ½ Lemon 2 lbs. pitted Dark Red Cherries (Frozen works fine) 2 pre-made pie crusts 1/3 Cup milk Directions: Pre-Heat Oven to 400°   Combine Salt, Equal or Splenda and Corn Starch in large bowl and whisk together. Add Cherries, Lemon Juice and Vanilla Extract to bowl and stir. In a 9 inch pie tin, lay out 1 pie crust, pressing to edges.   With a fork, poke several small holes in bottom of crust. Cut second pie crust into 10 equal width strips. Fill pie crust with Cherry mixture and top with pie crust strips in a lattice formation. Crimp edges with fork, Brush lattice top with milk. (not the edges)   Bake in 400° oven for 15 Minutes, reduce heat to 375° and Bake an Additional 1 Hour. Check edges to prevent burning. If the edges...

Serves: 4 Prep Time: 10 Minutes Cook Time: 30 minutes Ingredients: 2 Cups Brussels Sprouts – Cut in Half 5 Shallots – Sliced 2 Cups Chicken Stock 2 Cups Yellow Squash or Zucchini – Cut into 1 inch cubes (Optional) 3 TBS Olive Oil Salt and Pepper to taste Sautee Brussels Sprouts and Shallots in olive oil until browned, about 10 minutes. Add pepper to taste, add chicken stock. Cover; Simmer until tender, about 15 minutes. (don't add salt yet as the chicken stock is a bit salty) Remove from heat, stir in squash if desired. Cover and let stand for 10 minutes. The Squash will cook enough in the pan with the sprouts absorbing the flavor and becoming tender while retaining some crispness.

Zucchini Boats Serves : 4 as side dish, 2 as entrée Time: 30 mins Prep: 20-25 mins Bake: 8 mins Ingredients: 2 Zucchini 1 Medium Red Onion 10 oz. pkg Frozen Spinach 1 Cup Italian Bread Crumbs ¼ Cup   Grated Parmesan Cheese Salt and Pepper   To Taste 3 TBS Olive Oil Directions: Pre-Heat oven to...

Mix these Dry ingredients in a Tupperware bowl so you can seal it and use when you need it. Time: 5 mins Serves: 16 Ingredients: 1 tablespoon garlic salt 1 tablespoon onion powder 2 tablespoon dried oregano 1 tablespoon ground black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1 1/2 tablespoon salt   To make "Daddy Dip", simply add 1/4 cup of Cider Vinegar, 2/3 cups of Extra virgin olive oil, 2 tablespoons of water, and 2 tablespoons of dry mix to carafe, shake and pour over salad or use as marinade.  

This is an authentic New Orleans dish and the ultimate comfort food. My Grandmother used to make a huge pot of red beans and rice every day. All day long, anyone that stopped by to visit had something to eat. When was the last time you heard of someone cooking food just in case someone popped in? Serves 4-6 Total Time: 2 ½ -3 hours Prep Time: 15 minutes Cook Time: 2 ½ - 3 hours Ingredients   1 lb. Dry Red Beans 2 Medium Onions, Chopped 5 Cloves Garlic 1 lb. Salt Pork (If you can't find salt pork you can substitute diced ham and adjust salt) 2 Bay Leaves ½ Tsp. Cayenne Pepper 2 quarts water Salt to taste 2 Cups Rice, uncooked (White or Brown) Preparation   Soak Beans-Cover beans in medium stock pot with water. Bring to boil for 1 minute, cover and let stand for 1 hour. While beans are soaking chop onions and garlic and add to large stock pot with pork, cayenne, and water. Drain Beans and add to Large stock pot, bring to boil. Reduce heat and simmer for 1...

Corned Beef and Cabbage Serves 4 Ingredients 1 - Corned Beef (Thin Cut is less Fatty) 3-4 lbs 2 Heads Green Cabbage, quartered 3-4 lbs Small Red Potatoes 2 cups Carrots cut in 1 inch pieces 2 Bottles Guinness or Beer of your choice Water Directions Place Corned beef in large pot, add seasoning packet (if provided with meat) beer and water to cover meat by 1 inch Bring to boil, reduce heat and simmer, uncovered, 2-3 hours until fork tender After an hour add cabbage, potatoes and carrots When done, remove meat to cutting board, slice and serve with vegetables

Serves 10-12 Ingredients Meat Filling 4-5 lb. Beef Roast 1 Large Onion 3 Cloves Garlic chopped 2 tsp. Salt 1 tsp. Black Pepper 2 tbsp. Olive Oil 1 ½ Cups Water Corn Filling 2 Medium Onions 2 Cup Heavy Cream 2 Cups Dry White Wine 1 tsp. Salt 1 tsp. Black Pepper 10 oz. Bag Frozen Corn 2 tbsp. Olive Oil Potato Topping 2 lbs. Potatoes 2 Bulbs Garlic 1 Cup Heavy Cream 1 Stick Unsalted Butter 1 tsp. Salt 1 tsp. Black Pepper 1 Egg Preparation: Meat filling: Heat olive oil in large pan. Cut Roast into 2 or 3 equal parts, salt and pepper each piece and brown on all sides, remove beef from pan to bowl. In same pan, sauté onion and garlic until translucent, about 10 mins. Return Beef and any juices in bowl to pan, add water. Cover and simmer 1 ½ hours until tender. Remove Beef, cut into bite size pieces. Reduce liquid to 1 cup or less Corn Filling: Heat oil in medium pot, sauté onions and garlic, 10-15 minutes Add wine and simmer until reduced by half, about 15 minutes. Add Heavy Cream, salt and ...

Cajun Shrimp and Sausage Gumbo Makes 4 Meal Portions Roux : A mixture of equal parts of flour and oil cooked over low heat to desired richness (darkness). The darker the Roux the richer the flavor. A Roux is used as a thickening agent in Cajun and creole dishes. Ingredients: ½ cup extra virgin olive oil ½ cup all-purpose flour 1 cup onion, minced 1 cup green bell pepper, minced 1 cup celery, minced 6 cups fish stock or chicken stock 2 bay leaves 1 pound shrimp, peeled, deveined and cut into ½ inch pieces. (if you buy them head on, you can use the heads and shells for your fish stock) ½ pound of Andouille sausage cut into ½ inch pieces. (if you can't find andouille, kielbasa is a good substitute) ½ pound of okra cut into ½ inch pieces ½ tsp salt ½ tsp cayenne pepper 4 cups cooked rice 4 jumbo prawns Preparation: In 4 qt. stock pot heat oil over med-high heat. Reduce heat to low and whisk in flour. Cook over low heat for 15-30 mins. until roux is reddish brown stirring frequently to...

Daddy's Scallop, Clam and Corn Chowder Ingredients: ½ lb. bacon 1 large leek, thinly sliced 3 cloves chopped garlic 1 cup frozen kernel corn 1 ½ lbs. peeled potatoes cut into ½ inch cubes 2- 6.5 oz. cans chopped clams in clam juice 1 cup heavy whipping cream 1 lb. bay scallops ¼ cup chopped parsley Salt and Pepper to Taste Preparation: Coarsely chop bacon and cook in large pot until brown and crisp. Remove bacon to paper towel to drain, pour off about two thirds of the pan drippings. Sauté leek, garlic and thyme in remaining oil until leeks soften, about 3 – 4 mins. Add corn, potatoes, clams in juice, and cream; bring to a boil. Reduce heat and simmer about 10 – 15 mins. until potatoes are tender. Add Scallops and bacon and simmer another 5 – 10 mins. until scallops are opaque in center. Season to taste with salt and pepper, ladle into bowls and top with chopped parsley.

Yield: Makes 6 servings Active Time: 30 minutes Total Time: 40 minutes For the seafood lover that doesn't like mayonnaise. I substitute Plain Greek Yogurt for the same texture without the mayo. Ingredients 1/4 cup plain Greek Yogurt 2 scallions, thinly sliced 1 large egg, lightly beaten 2 teaspoons fresh lemon juice plus wedges for garnish 2 teaspoons Old Bay Seasoning 1 pound lump crabmeat, picked over 1 1/4 cup panko (Japanese breadcrumbs), 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil Preparation Whisk first 5 ingredients in a medium bowl. Add crab, fold gently to blend. Stir in 3/4 cup panko, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes to firm up. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Serve with lemon wedge...

Slice 1 pound of beef, I used top round, in thin strips across the grain.   In a bowl, combine 1/2 cup cooking sherry, cooking wine or rice wine, 3 tablespoons of corn starch, 2 egg whites, 3 tablespoons of vegetable or olive oil, and 1 teaspoon of salt and 1 teaspoon of sugar. Marinate the beef in the mixture, at room temperature, for at least 30 minutes.   I like to marinate it for closer to an hour. In a large pan, add about ¼ inch of oil and fry beef in single layer over a very low heat about 45 seconds to a minute on each side, remove to bowl.   This is the part that takes the longest and is the most tedious, but well worth it. Also works with chicken, but more for the authentic Chinese food texture than as a tenderizer.

Time: Prep: 10 mins Cooking: 25-30 mins Serves: 4 Ingredients: 2 Boneless/Skinless Chicken Breasts 1/2 Cup + 3 Tbsp.Flour 1 Lemon 1 Cup Chicken Stock 1 Cup White Cooking Wine 1/4 Cup Capers Salt and Pepper to Taste 1/4 Cup Olive Oil Thin slice chicken breast, salt and pepper and dredge in flour. In large skillet heat olive oil and fry chicken, 3 mins per side, set chicken aside. Add 3 tablespoons of flour to skillet, combine with oil. Add Chicken stock, white cooking wine and juice from 1 lemon to skillet, whisk and bring to boil for 1 min. Add capers and return chicken to skillet, simmer for 2 minutes Serve with Pasta or Rice

Serves 8 Time: Prep: 10 Minutes Cooking: 55 minutes Ingredients: 1 ½ lbs. Beef strips for Stir Fry 2 Medium Onions 5 cloves Garlic 4 Celery Stalks 2 cups Carrots cut in ½ inch pieces 2 quarts Beef Stock 1 cup Barley 3 Tbsp. Olive oil 2 tsp. Salt 1 tsp. Black Pepper Preparation: Add oil, Chopped onions and garlic in large soup pot and sauté until tender, 2 minutes Cut beef strips into ¼ inch cubes (you can use any type of beef, strips are easier to cut to size) Add beef, salt, and pepper to pot with onions and garlic to brown Chop Celery and carrots into ½ inch pieces add to pot Add 2 quarts Beef Stock to pot, bring to boil Add Barley, reduce heat and simmer for 45 minutes Enjoy with a nice hard crust bread.

French Toast with Sauteed Pears Serves 2 Ingredients 4 Thick Slices of Brioche or similar Bread 3 Eggs 1 tsp cinnamon powder 1 tsp Vanilla extract 2 tbsp Powdered Sugar 3 tbsp Light Cream 1 Bartlett pear Sliced 1/2 Stick of Butter (4 tbsp) 3 Tbsp Grand Marnier In a bowl, mix Eggs, Light Cream, 1 tbsp Powdered Sugar, Vanilla Extract, and Cinnamon powder, Beat well. Heat 2 tbsp butter in saute pan Soak Bread in Egg mixture until well soaked Fry French Toast in heated Butter Plate French Toast, Heat remaining Butter in pan Saute Pear slices in butter about 1 - 2 minutes until just turning a nice Brown color Hold pan away from fire, add Grand Marnier Slowly and carefully hold pan to fire (Flambe flames will shoot quite high) place back on fire for 30 seconds tossing to coat in pan. Place pears on top of French Toast, Sprinkle with Powdered Sugar and Serve